For a richer flavor, consider adding a tablespoon of tomato paste to the chili while it simmers. Feel free to adjust the amount of jalapeno to your preferred level of spice. If you don't have a Dutch oven, you can use a large oven-safe skillet or casserole dish. Be sure it can withstand high heat. To make this casserole vegan, substitute the milk with plant-based milk and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Also, ensure your vegetable broth is vegan.
Veggie Chili Cornbread Casserole
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PREP TIME30 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 50 mins
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SERVING10 People
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VIEWS15
A hearty and flavorful vegetarian chili, blanketed in a golden, crumbly cornbread crust. Perfect for a chilly evening or a potluck gathering, this casserole is a satisfying symphony of textures and tastes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol37 mg
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Fiber11 g
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Protein13 g
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Saturated Fat5 g
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Sodium990 mg
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Sugar10 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
02
StepAdd diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
03
StepMeanwhile, preheat the oven to 400 degrees F (200 degrees C).
04
StepWhisk milk and egg together in a large bowl until well combined.
05
StepCombine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
06
StepRemove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
07
StepBake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
08
StepGarnish cornbread casserole with sliced jalapeno and cilantro.
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Ottilie Larkin
Jun 30, 2025The jalapeño in the cornbread was a brilliant touch. Gave it just the right amount of heat.
Lera Macgyver
Jun 26, 2025My family loved this recipe! It's become a regular in our dinner rotation.
Nellie Durgan
Jun 23, 2025Easy to follow and turned out great. I especially liked the tip about adding cocoa powder.
Gregg Krajcik
Jun 1, 2025I made this for a potluck and everyone raved about it! It's a crowd-pleaser for sure.
Leslie Oreilly
Jun 1, 2025I halved the recipe and it worked perfectly for a smaller portion.
Bennett Leffler
May 26, 2025This is the best veggie chili cornbread casserole I've ever had!
Margret Vandervort
May 21, 2025I added a can of green chiles to the chili for an extra kick. It was a hit!
Jonathon Carter
May 19, 2025Absolutely delicious! The cornbread was perfectly moist and the chili was packed with flavor.